2 cups brown rice

2  cups of water

2  cups vegetable stock

 1 head of broccoli (cut into pieces)

2 orange bell peppers (seeds removed and sliced) *can be red or yellow peppers

2 cups spinach (washed and drained)

1 red onion (sliced)

2 cups fresh mozzarella (shredded)

3 cloves of garlic (chopped)

4 tbs. olive oil

salt and pepper


Preheat oven to 400 degrees.

1. In a pot, put brown rice, water and vegetable stock. Add a pinch of salt. Put cover on pot and cook on a low heat. Cook for about 30 minutes. Remove lid to check that all liquid has absorbed and that the rice is fluffy. Put rice in a bowl and refrigerate to cool.

2. In a large baking pan, put all vegetables (except spinach) and garlic. Pour 4 tbs. of olive oil on top. Add a pinch of salt and pepper. Stir well and bake in oven for 20 minutes. Add spinach and bake for an additional 5 minutes.  Vegetables should be almost cooked, but not mushy. Remove from oven.

3. Remove brown rice from refrigerator. In a large deep baking pan, make a layer of brown rice in the bottom of the pan. The layer of brown rice should be about 1 1/4 inch thick. Sprinkle mozzarella cheese evenly on top. Put all baked vegetables evenly on top. Bake in oven for 20 minutes. 

Serve hot.